Peanut chicken, pinto beans, and veggies layered atop golden toast; a hearty fusion snack with bold Thai-inspired flavors.
# Ingredient List:
→ Protein & Legumes
01 - 2 cups cooked chicken breast, shredded or diced
02 - 1 cup canned pinto beans, rinsed and drained
→ Peanut Sauce
03 - 1/3 cup creamy peanut butter
04 - 2 tablespoons soy sauce
05 - 1 tablespoon honey or brown sugar
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon sesame oil
08 - 1 garlic clove, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 to 2 teaspoons sriracha or chili sauce, to taste
11 - 2 to 3 tablespoons warm water, to thin sauce as needed
→ Vegetables & Herbs
12 - 1/2 cup shredded carrot
13 - 1/2 cup thinly sliced red bell pepper
14 - 2 green onions, finely sliced
15 - 1/4 cup fresh cilantro leaves, chopped
→ Bread
16 - 4 slices hearty sourdough or multigrain bread, toasted
→ Garnish
17 - Chopped roasted peanuts
18 - Lime wedges
# Directions:
01 - Whisk together creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, sriracha, and warm water in a small bowl until the sauce is smooth and pourable. Reserve for assembly.
02 - Combine shredded chicken breast and pinto beans in a large bowl. Add half of the peanut sauce and toss until evenly coated.
03 - Fold in shredded carrot, sliced red bell pepper, green onions, and chopped cilantro. Stir gently to distribute ingredients without crushing the vegetables.
04 - Toast slices of sourdough or multigrain bread until golden and crisp using a toaster or grill.
05 - Generously top each toasted bread slice with prepared chicken and vegetable mixture.
06 - Drizzle remaining peanut sauce over assembled toasts. Garnish with chopped roasted peanuts and serve with lime wedges on the side.
